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This is an extremely easy raw cheese to make at home, even if you dont have fancy equipment-I'll give suggestions for substitutions so that anyone can make this in their home. It is super fresh and we hope to be offering it on the member store soon for those of you who don't have the time to make yourself!
1 gal raw milk (that's 2 of the half gallons)
1 tsp liquid rennet OR 1/4 c lemon juice (for a nice lemony after taste) OR 1/2 c white vinegar
1 tsp medium grain salt
Heat milk to 110 degrees f. Add in your curdling agent (rennet, lemon juice or vinegar) and stir 5 times in an up to down motion. Let the pot rest in a warm location for about an hour or until a "clean break" forms (here is more on that if you've never seen it or need help with cheese terms: https://www.culturesforhealth.com/learn/cheese/cutting-the-curd/)
Using clean fingers, break up the chunks of curds (the solid cheese mass) with your fingers and pour into a colander lined with cheesecloth or muslin, lightly wringing it so that you get as much whey (the clear liquid) as possible out. Add in the salt, mix with your fingers some more and hang to drip for 1-3 hours. The longer it drains, the dryer your cheese will be, the less time, the more moist and soft your cheese will be.
Enjoy this super fresh cheese on anything from enchiladas, tacos and empanadas to salads, curries and cream soups.